This dairy-free, vegan Chocolate Sorbet recipe is made with only 2 ingredients! A rich yet healthy frozen dessert, it is one of my mother-in-law’s favorites, and she asks me to make it every time she comes to visit.
Chocolate Sorbet makes a great dairy-free dessert after a simple family meal. Because it’s so decadent, I often serve it at our summer parties.
Speaking of summer, it’s challenging to accept that today is my boys’ last day. They return to school tomorrow! Vacation flew by and is over far too soon. This summer is the first one that I was well enough to really keep up with the boys, and we had a fabulous time together.
We went to the pool, the reservoir, had some nice picnics, and spent time down by the creek. With more energy, grocery shopping became a fun expedition with them, rather than an exhausting outing. They are fabulous baggers. They also load up the car and take the groceries in when we get home. We have been quite the team this summer, they’ve even tested recipes for me, and we had an amazing time.
Chocolate Sorbet
Ingredients
- 2 cups water
- ¼ cup maple syrup, honey, or agave nectar
- 1 cup chocolate chips
Instructions
- In a medium pot, heat water and maple syrup, stirring until maple syrup is dissolved
- Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted
- Blend mixture in a vitamix
- Cool mixture in freezer for 1 hour
- Add to your ice cream maker, following directions per your machine
- Serve
Equipment
I hope you all enjoy this quick and easy, healthy frozen dessert recipe. I love that it meets the needs of of people on gluten-free and dairy-free diets. If you’re wondering how to make ice cream without an ice cream maker, see my quick and easy 2-Ingredient Banana Ice Cream recipe.
I’m so honored to be featured in a Parents Magazine article along with the likes of Cat Cora called “Pack Lunch like a Celebrity Chef!”
Michelle says
I just made this, using tart cherry concentrate (syrup) instead of the agave. AMAZING.
My icecream maker (Rival) is overzealous, so I skipped the freezer and let the mixture cool overnight in the fridge instead. The final step took only 20 minutes in the icecream maker this morning.
Elana says
Michelle, thanks for letting me know this was AMAZING!
Rin says
I love that this recipe doesn’t have coconut (my mom is allergic)! So good and simple! Thanks for another wonderful recipe!!
Elana says
Rin, you’re welcome!
Hannah Marcotti says
You are a celebrity. Yeah for you, so happy gluten free is making the big time.
Elana says
Thanks Hannah :-)
Michelle says
Thank you. I went gluten-free years ago, and then sugar free, but I was frustrated at how many of the recipes I found relied on sugar to hold together the recipe. As a self-taught baker, my experiments were expensive disasters. Your recipes are the first that I adapt because I want to, not because I have to, and with so few ingredients, even I have figured out how they work, and therefor how to successfully adapt them.
I’m unemployed, but when I had a little money, I took your advice and bought the VitaMix – and it makes eating well, and therefore life, so much easier.
My friends and family owe you a debt of gratitude for any recipe that involves chocolate – and also, for Cupcake Month.
Your work has been a tremendous contribution to my health, well being, and happiness.
Thank you.
Elana says
Michelle, thank you so much for letting me know that my recipes are contributing to your health, well being, and happiness! I’m so glad we are on this healing journey together :-)
Jennifer Stephenson says
Dear Elana,
Just curious; if you had to define why you felt better this summer, what would you say? I also have an autoimmune disease and four boys. I’ve followed an anti-inflammatory diet for years but last year due to one of our son’s allergies, I switched to a gluten free diet. I’ve essentially tried to be grain-free, sugar-free, dairy-free and gluten-free. I exercise regularly, do yoga and take a holistic approach to my health. I’ve been discouraged to not see improvements with energy levels or fatigue. I know our life is busy but yours sounds equally busy so I was curious what you would attribute your improvement in health this summer.
Your site has been such a blessing in our family’s life; it is such a wealth of fabulous information. It has been the inspiration of many family dinners! Many thanks!
Elana says
Jennifer, the things that contribute to my energy are, in addition to a healthy grain-free diet, loads of sleep, and no caffeine, plus daily walks of a 1-3 miles :-)
Dana Zia says
This looks just like something I want to roll around in.Yup… that would be pretty wonderful on such a hot day. What if….. one used coconut milk instead of water?? I think that would be even funner to roll around in! I will try it.
Elana says
Dana, I haven’t tried that so not sure :-)
Jenifer Martin says
Hi Elana,
I’ve been a fan for some time, but am just now taking some time to write. When I opened the email about chocolate sorbet, I was testing last night’s invention of Chocolate Mousse, made with your recipe for cashew milk.
When my lovely doctor told me to go on a dairy- sugar- caffeine- legume- grain-free diet, I had a breakdown on my steering wheel in the underground parking lot of the Whole Foods Market here in Austin. I had perused your site before, because my family had already been on a gluten-free diet, but I hadn’t yet discovered just how valuable you would become to me! Your cashew milk saved me!
Ironically, once I mastered the almond flour recipes, I started reacting to almonds. Go figure! My family continues to enjoy the vegan chocolate chip recipes weekly, though.
OK, back to cashew milk. I am surprised I haven’t seen much hubbub about it here. It’s AMAZING, really! I make a thicker batch for coffee creamer (decaf) and ice cream, and a more milk-like batch for cereal milk and smoothies. I don’t write down recipes, so I never know just how something will turn out. I have been going for a creamy ranch dressing, but it ends up too sweet with the recipes I have found on the web. Hint hint.
Your sorbet recipe looks great, thank you! I will try to post a Chocolate Mousse recipe once I get around to writing it down. Essentially, it was about a cup of really thick cashew milk (sorry I don’t have the measurements), a big spoon of coconut oil, a few tablespoons of Dagoba cocoa powder, dash of salt, vanilla (1/4 tsp?), and agave to taste (2-3 tbs). The first time, I whizzed it in the VitaMix until it was hot and poured it on Coconut Bliss ice “cream.” The next day, once refrigerated, it magically turned into a whipped mousse, air bubbles and all!
Another favorite cashew milk concoction is a peach cobbler smoothie. I use a bag of organic frozen peaches, a cup of cashew milk, cinnamon, vanilla, honey/stevia combo, and a few leaves of kale (getting those greens in whenever I can!), then whiz it in my third child, the beloved VitaMix.
I just HAD to share! Thank you, Elana, your recipes and positive attitude absolutely helped me learn to embrace my new lifestyle rather than resent it.
Jenifer
P.S. Just returned from Boulder and LOVED how gluten-savvy everyone was! The Kitchen was my favorite. And, gotta love the St. Julian!
Jenifer Martin says
Bummer…can’t use veganaise because it has brown rice syrup (grain). Thanks though!
Amy @ Simply Sugar & Gluten Free says
Hi Elana! This looks so simple and delicious. I love chocolate sorbet – it’s so refreshing and light; perfect for the hot days we’re having.
Congrats on the feature in Parents Magazine!
Elana says
Thanks Amy!
Brandon May says
A dairy free, frozen treat? Thaaankk youu! I love frozen novelties during the hot summer months. I just made coconut milk ice cream today, and I am waiting for it to freeze. I don’t own an ice cream machine, but I do make pretty fine ice cream without one, if I do say so myself. :)
Elana says
Brandon, you’re welcome!
Erin says
Recommendations for ice cream maker, please???
I’ve tried a Rival one, but found the milk froze too quick and it got stuck.
I am an ice cream addict though, and can’t have dairy or soy, this is a problem for me! I will try it with my blender in the mean time, very time intensive though.
Elana says
Erin, if you click the green text that says “ice cream maker” in the instructions portion of the recipe you will be given that info :-)